PREP TIME: 15 mins
COOK TIME: 2 mins
SERVES: 8-10 people
I was recently at a BBQ hosted by an American friend, whose ‘Mom’ grew up in Louisiana. He has the most delicious family recipe for a prawn salsa/dip that has been passed down through the generations, and we were lucky enough to be served it a few weeks back.
This moreish dish is so simple and improves with age. With the perfect balance of sweet and sour and the differing textures, you will have your guests or family salivating for more when it inevitably runs out. Enjoy this taste of New Orleans!
500g raw prawn, peeled and de-veined
1 tablespoon olive oil
3 medium limes, juiced
2 medium avocados
1/2 telegraph cucumber
4-5 medium tomatoes, diced
1 small red onion, finely diced
1/2 cup fresh coriander, chopped
Salt and pepper to taste
Louisiana cocktail sauce
1 cup tomato sauce
1 1/2 tablespoons horseradish
1/4 cup finely-chopped red pepper
2 tablespoons red wine vinegar
1/4 cup finely-chopped celery
3 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
Salt to taste
Chilli sauce to taste (I used 2 tablespoons of Kaitaia Fire)
1.Place all the ingredients for the cocktail sauce into a bowl and thoroughly combine. Adjust seasonings to your taste. Cover and pop into fridge.
2.Pat dry the prawns and season with salt and pepper. Heat a pan to a medium-high heat and cook the prawns for about 1 minute each side until just cooked. Next, roughly chop the prawns into about three bite-size pieces each. Put the prawns into a bowl and squeeze the lime juice over. Set aside.
3.Peel the cucumber, cut in half long-ways and scoop out the seeds. Dice the cucumber and pop into large mixing bowl. Next, dice the tomato then scoop out avocado and gently dice also, putting all in with the cucumber.
4.Dice the red onion and tip that and your chopped coriander into the bowl.
5.Once the prawns have cooled, tip them in also, then take your cocktail sauce from the fridge and tip in. GENTLY but thoroughly combine all the ingredients, ensuring you don’t let the avocado get too smashed.
6.Serve with corn chips.